Ingredients: |
Ingredients: Traditional Stovetop Poached Eggs:
Fresh eggs (as many as you’d like)
Water
Vinegar (optional)
Salt and pepper, to taste
Fill a wide saucepan or shallow skillet with 2-3" water. If you like, add splash of vinegar to water; vinegar helps egg whites coagulate more quickly. Place saucepan on stove over med heat. Bring water to gentle simmer. You should see small bubbles forming on bottom of pan. While water is heating, crack one egg into small bowl or ramekin. This makes easier to slide egg into simmering water.
Once water is gently simmering, use spoon to create a gentle whirlpool in water. This helps egg whites wrap around yolk as egg is added. Carefully slide cracked egg into simmering water, allowing whirlpool to pull egg white around yolk.
Repeat process for as many eggs as you’d like to poach, leaving enough space between each egg in water.
Let eggs simmer for 3-4 min for runny yolk, or longer if you prefer firmer yolk. The egg whites should be fully set but still tender. Use a slotted spoon to carefully lift each poached egg from water. Gently tap spoon on paper towel to remove any excess water. Season poached eggs with salt & pepper.
Serve poached eggs immediately. They can be enjoyed on their own, on slice of toasted bread, English muffin, or topping for various dishes like salads or avocado toast.
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Directions: |
Directions:Tips: Fresh eggs tend to hold their shape better when poached. If possible, use eggs that are not too old.
The vinegar is optional but can help coagulate the egg whites more quickly and prevent them from spreading too much in the water.
You can poach multiple eggs at once, but avoid overcrowding the pan, as it can make it difficult to maintain the proper shape.
Traditional stovetop poached eggs have a delicate texture and a creamy yolk that is difficult to replicate using an air fryer. If you’re looking for that classic poached egg experience, this stovetop method is the way to go. |
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